Rice

Easy Coconut Macaroons

Photo by recipe author

Servings: 20
Preparation Time: 20 minutes

3 cups shredded coconut
1/2 cup almond butter
1/2 cup brown rice syrup
1 tablespoon vanilla extract
2-3 tablespoons water

Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe submitted by Evan, Marlborough, MA

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Vegan Chocolate Truffles

Photo by recipe author

Servings: 18

8 dates, lightly soaked
4 oz cocoa butter
2 oz coconut oil
1/2 cup brown rice syrup
3/4 cup cocoa powder + more for dusting

If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend.

Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and sweetener and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.

Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls, and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.

Recipe submitted by Evan, Marlborough, MA

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Garden Fresh Coconut Oil Stir Fry

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

coconut oil, as needed
1 pound cooked chopped meat (chicken, steak, etc)
2 eggs
2 carrots, sliced bias
2 celery stalks, sliced bias
1 bunch kale sliced in strips
2 bunches collard sliced in strips
3 cups cooked jasmine rice
organic fermented soy sauce

Heat the oil in a large frying pan over medium heat.

Stir fry the meat until browned (or just until heated through). Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly.

Add chopped kale and collards, fry a few minutes before adding rice, frying and stirring for approximately 5 – 8 minutes. Serve with organic fermented soy sauce.

Recipe submitted by Chrissy, Highland, NY

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Triple Coconut Oatmeal Cookies

These cookies are great. They are very chewy and moist, and as far as cookies go, I’d say they’re pretty healthy.

I really recommend using the whole sugar if you have it on hand as it gives the cookies a bit of a caramel-like taste. But if you don’t, regular brown sugar will work.

You can use dried coconut chips, flakes, or even shreds with this recipe. I used the chips and no walnuts. And just in case you were wondering, no, I have not tried using all coconut flour for this recipe.

Please pass the milk. The cookies need to be dunked.

That is all.

Enjoy!

Sarah:)

Triple Coconut Oatmeal Cookies

Triple Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

1/2 cup brown rice syrup
1/2 cup organic whole sugar
1/2 cup butter (softened)
1/4 cup coconut oil, soft
1 egg
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups rolled oats (not instant)
1 cup chopped walnuts, optional
1 cup toasted coconut

Preheat oven to 350 degrees F.

Combine brown rice syrup, sugar, butter, coconut oil, egg, and vanilla and beat until fluffy.

In a separate bowl, mix flours, baking soda, and salt. Add to wet mixture and stir well. Stir in oats, walnuts and coconut.

Drop by (serving) teaspoons or a cookie scoop onto greased baking sheets. Bake in preheated oven for 10-15 minutes (edges should be golden brown). Cool for a couple minutes on the cookie sheet before removing.

Recipe submitted by Gail, Alpharetta, GA

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Coconut Onion Gravy

Photo by recipe author

This is yet another delicacy from Kerala, a South Indian State which is called the land of coconuts.

Servings: 4
Preparation Time: 20 minutes

4 – 5 tablespoons coconut oil
2 cups dried coconut (shredded)
7 – 8 red chilies (depending on how spicy your taste buds can afford)
4 teaspoons coriander seeds or powder
1 teaspoon fenugreek seeds
Water (as needed, recipe follows)
1 cup pearl onions/shallots cut into small pieces (you can also use regular red onions, if you don’t have baby onions)
2 teaspoons turmeric powder
2 tablespoons tamarind paste
Salt, to taste
1 teaspoon mustard seeds
4 – 5 curry leaves

1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.

5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe submitted by Aswathy, North Port, FL

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Cheesy Fried Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 4

2 eggs
4 tablespoons coconut oil
2 cups cooked brown rice (leftover works great!)
4 oz shredded extra sharp cheddar cheese
salt

1. Whisk eggs together in small bowl. Set aside.

2. Melt coconut oil in medium saute pan.

3. When oil is hot, add rice and stir-fry the rice.

4. Move all rice to edges of pan and pour beaten eggs in the middle. Scramble eggs and when they are almost done re-incorporate rice.

5. Add cheese and stir until all is melted.

6. Sprinkle with salt to taste.

Recipe submitted by Selena, Bark River, MI

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Coconut Milk Vegetable Stew

Photo by recipe author

Preparation Time: 30 minutes
Servings: 2

4 teaspoons coconut oil
1 bay leaf
1 cinnamon stick
2 cardamom pods
3 green chilies – or adjust to your taste (slit vertically)
1/2 cup chopped onion
1 cup mixed cut vegetables
1 cup fresh coconut milk*
1 1/2 cups water
Salt, as needed
1 teaspoon lemon juice
Coriander – for garnishing

1. Heat coconut oil in a pan. Add bay leaf, cinnamon and cardamom. Sauté for 2 minutes.

2. On a medium flame, add chilies and onion. Fry till it turns golden brown.

3. Now add the mixed vegetables and sauté it for few minutes.

4. Take 1/2 cup of coconut milk. To that add the water to dilute it.

5. Pour the diluted coconut milk over the vegetables in the pan.

6. Add salt and cover the pan with lid. (See that the flame is in medium)

7. Keep as such till the vegetables are cooked.

8. Finally, take out from the stove.

9. Add the remaining 1/2 cup coconut milk and lemon juice.

10. Mix well. Garnish with coriander.

11. Serve with rice/any Indian bread variety/rice noodles.

Recipe submitted by Nithu, Somerset, NJ

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Gluten Free Drop Biscuits

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 1 dozen biscuits

1/4 cup coconut flour
3/4 cup brown rice flour
2 tablespoons cornstarch
1/2 cup tapioca starch/flour
2 teaspoons sugar
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt (cut back to a generous pinch if using salted butter)
1/3 cup butter or coconut oil, melted
3/4 – 1 cup organic whole raw milk
2 eggs

Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.

Blend all the dry ingredients together in a medium sized bowl until well mixed.

Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.

Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).

Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.

Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!

Recipe courtesy Sarah Shilhavy

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